Spiced carrot and parsnip soup

Serves: 4
Preparation time: 10 minutes
Cooking time: 20-25 minutes
 
Ingredients:

1 tbsp vegetable oil

1 onion, roughly chopped

1-2 red chillies, deseeded and chopped

1 tbsp garam masala

500g parsnips, peeled and cubed

500g carrots, peeled and cubed

1 litre vegetable stock

grated zest and juice of 1 orange

1 tsp cumin seeds, toasted
 
Method:
1
Heat the oil in a large saucepan and cook the onion and chillies for 5 minutes until softened. Add the garam masala and cook for 1 minute more.

2 Add the parsnips, carrots, stock and 200ml water. Bring to the boil, cover and simmer gently for 20-25 minutes until the vegetables are tender.

3 Using a handheld blender, whizz the soup until smooth. Stir in the orange zest and juice and heat gently, then ladle into bowls. Scatter over the cumin seeds and serve with crusty bread.
 
Recipe and image courtesy of www.waitrose.com
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